1 pound hot sausage (brown and drain)
Butter 6 slices decrusted bread, place in a 9 x 13 greased pan.
Spread browned sausage on top of bread.
Mix or whip 6 eggs, 1 tsp. salt, 1 tsp. dry mustard and 2 c. milk.

Pour mixture over other ingredients. Cover and refrigerate overnight or up to 24 hours. Bake at 350 for 40 minutes.